Nigel Slater’s recipe for roast new potatoes, green sauce

Meera Sodha’s vegan recipe for oyster mushroom tacos

The recipe

Scrub 450g of small potatoes. Put them in a shallow roasting dish, still wet, then lightly add 1 tbsp of olive oil and a little sea salt and bake them at 200C/gas mark 6 for 45 minutes. Test them for doneness with the point of a skewer.

While the potatoes bake, make the sauce. Put 10g of basil leaves and 20g of mint leaves in a blender jug with 3 tbsp of red wine vinegar, 1 tsp of Dijon mustard and 2 tbsp of lemon juice and process to a thick, emerald green paste.

With the motor still in motion, pour in 100ml of olive oil and add a ½ tsp of salt. When you have sloppy green paste, stir in 1 tbsp of capers.

Remove the potatoes from the oven. Using the back of a spoon, press firmly to crack the skin and reveal some of the potato flesh. Place a tablespoon or so of the green sauce on each one, then scatter over a handful of cornichons.

Cornichons, the tiny gherkins no bigger than a child’s little finger, add a spritz of piquancy. Sometimes I introduce a few anchovy fillets instead, laying half a fillet over each potato after I have spooned on the herb dressing.

You can serve these as a side dish to roast lamb, cooking the potatoes alongside the meat.

I like this herb dressing with sautéed potatoes, too. Once the potatoes are cooked, toss them briefly in the sauce, turning them over with a spoon, and eat immediately, while the potatoes are still hot and crisp.

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